Ingredients (2 people)

· 2 Cucumbers (approx. 450-600 g)

· 2-4 cloves garlic (finely chopped)

· A handful of chopped coriander

· 1 1/2 tbsp rice wine vinegar (mirin)

· 2 tsp toasted sesame oil

· 1-2 tsp chili oil (Lao Gan Ma)

· 2 tsp toasted sesame seeds

· 3 tsp light soy sauce

· 1 tsp salt

· 2 1/2 tsp sugar

Preparation

1. Wash the cucumbers and pat them dry.

2. Make the dressing by mixing the salt, sugar, sesame oil, light soy sauce and rice wine vinegar. Stir until the sugar and salt are completely dissolved.

3. Place a large knife flat against the cucumber on a cutting board and lightly smash it with your other hand. The cucumber should crack and split into four sections. Repeat along its length. When the entire cucumber is fully opened (usually into 4 long sections), cut it diagonally at a 45-degree angle into bite-sized pieces.

4. In a large bowl, toss the cut cucumber with the prepared dressing. Mix well. Sprinkle the sesame seeds, coriander and chili oil on top.

*Note: If you prefer to omit the chili oil, heat a tablespoon of peanut oil in a pan and drizzle it over the cucumber.